New Flavours for Spring; Pomegranate

recipes to warm the soul

As we transition from Winter to Summer, Spring is definitely the most welcome of seasons, bringing with it a sense of new beginnings as gardens come to life, trees begin to blossom and temperatures start to, hopefully, rise.

It also means new flavours and lighter, but maybe longer, dining.  This Easter weekend we felt the need for a long-lazy Easter lunch – think casual grazing and going back for seconds, maybe thirds.

Pomegranate is the perfect spring partner for roast lamb, whether it’s lamb chops braised in pomegranate juice, a slow cooked leg of lamb marinated in pomegranate molasses or a roast rack of lamb served alongside a jewelled pomegranate couscous.

Why not try one of our vibrant side dishes this Easter weekend; fresher flavours, more selections and choice all centred around our delicious Roast Rack of Lamb.

Oven Roast Spear Carrots with tahini yogurt, roasted garlic, pomegranate seeds & almonds

            Roast rack of lamb with sweet spear carrots in tahini dressing with pomegranate seeds

These super sweet Spear Carrots (we used Sainsburys Taste the Difference) are delicious oven-roasted.

Ingredients

  • 450g Sweet Spear Carrots
  • Olive oil
  • Handful thyme sprigs
  • 4 garlic cloves, left whole, unpeeled
  • 2 tbsp tahini
  • 150ml natural yogurt
  • Seeds from 1 pomegranate
  • 100g whole almonds, roughly chopped
  • Pinch dried red chilli flakes
  • salt & pepper
  • Flat leaf parsley, roughly chopped

 Method

  1. Heat oven, fan 180ºC
  2. Brush oven-proof dish with olive oil and add carrots, brushing each one all over with olive oil
  3. Add garlic cloves and thyme sprigs to dish
  4. Roast carrots in oven for 25-30 minutes until tender
  5. Mix together tahini and yogurt, season to taste
  6. Once carrots are cooked, cover with tahini dressing and sprinkle with pomegranate seeds, chopped almonds, chilli flakes & parsley

 

Roast butternut squash with pomegranate seeds, chermoula & feta cheese

Roast butternut squash with pomegranate seeds, chermoula and feta

Chermoula is a North African spice paste giving dishes an intense flavour with a hint of citrus. A delicious and fresh-tasting side dish perfect for serving along-side our Roast Rack of Lamb

Ingredients

  • 1 small butternut squash, sliced lengthways, seeds removed (we left skin on)
  • Olive oil
  • 4 garlic cloves, left whole, unpeeled
  • Thyme sprigs
  • 2 tbsp Chermoula (we used Belazu Chermoula Paste)
  • Seeds from 1 pomegranate
  • 150g feta cheese, crumbled

Method

  1. Heat oven, fan 180ºC
  2. Add sliced butternut squash to ovenproof dish and brush all over with olive oil
  3. Add thyme sprigs and garlic cloves
  4. Roast in oven for 25-30 minutes until cooked through and just starting to char
  5. Drizzle butternut squash with Chermoula, scatter over pomegranate seeds & feta cheese
  6. Season

 

Jewelled Couscous with sweet potato, pomegranate seeds, spring onions & chives

Jewelled couscous with garlic roasted sweet potato chunks and pomegranate seeds          jewelled couscous with roast rack of lamb

Ingredients

  • 1 cup couscous
  • 1 chicken stock cube
  • 1 bag Garlic Roasted Sweet Potato Chunks
  • Seeds of 1 pomegranate
  • 3 spring onions, trimmed, roughly chopped
  • Small bunch of chives, snipped
  • Parsley, chopped
  • Salt & pepper to season

Method

  1. Using large measuring cup (250ml) measure 1 cup dried couscous, place in mixing bowl
  2. Measure same volume boiling water, dissolve stock cube
  3. Add stock to couscous, stir, cover with cling film and leave to soak at least 20 minutes.
  4. Cook Garlic Roasted Sweet Potato Chunks according to pack instructions
  5. Uncover couscous, fork through to loosen
  6. Add cooked sweet potato chunks, pomegranate seeds, spring onions and chives to couscous, mix well. Scatter with chopped parsley

Why not try using our Roast Root Vegetables instead of our Garlic Roasted Sweet Potato Chunks